Nutrition per serving

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Step 1/6

120g bittersweet chocolate

120g butter

2eggs

60ml milk

200g sugar

100g all-purpose flour

¼tsp salt

oven

small saucepan

stand mixer or hand mixer with beaters

Preheat oven to 180°C/350°F. In a small saucepan, melt butter and chocolate over medium-low heat. Set aside. In a stand mixer, beat some of the eggs, milk, and part of the sugar. Add molten butter and chocolate mixture and beat until well combined. Add flour and salt and beat until smooth.

Step 2/6

butter for greasing

flour for dusting

springform pan

spatula

Grease a springform pan with some butter and dust with flour if needed. Add brownie dough and smooth out surface. Bake in the preheated oven at 180°C/350°F for approx. 25 min.

Step 3/6

500g cream cheese

150g sugar

3eggs

125g sour cream

1tsp vanilla extract

large bowl

whisk

In the meantime, add cream cheese, remaining sugar, remaining eggs, sour cream and vanilla extract to a large bowl. Whisk until smooth.

Step 4/6

oven

spatula

Remove springform pan from oven and reduce temperature to 160°C/320°F. Fill cream cheese mixture into pan and smooth out surface. Return to oven and bake for approx. 50 – 55 min. until the filling has set.

Step 5/6

knife

Remove cake from oven. Let cool a little before running a small, sharp knife along the inside edge of the pan. Open pan and remove sides. Once the cake has cooled, transfer to refrigerator and chill for at least 4 hrs or ideally overnight.

Step 6/6

100ml whipping cream

1tbsp confectioner's sugar

fresh raspberries for serving

stand mixer or hand mixer with beaters

Beat cream and confectioner's sugar until stiff. Spread a thin layer of whipped cream over the cake and serve garnished with fresh raspberries.